Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

Bake for 22-26 minutes. Cool completely, then cut into squares.

Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger.

Directions

Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.

Instructions

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Directions:

Slice each egg in half lengthwise. Carefully remove yolk from each half and place into a small mixing bowl. Set egg whites aside. Using a fork mash yolks until crumbly and no longer lumpy. Add mayonnaise, Little Thief Mustard, and relish and stir well to incorporate. Add salt and pepper to taste. Taste mixture and adjust any ingredients as desired. Spoon yolk mixture into a resealable plastic bag and squeeze out any excess air. Snip off a small corner of the bag with scissors. Squeeze mixture into each egg white. Lightly sprinkle with paprika. Refrigerate until ready to serve.

Directions

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and Crushed Meyer Lemon Olive Oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Directions

Honey-Mustard Glaze:

Combine the balsamic vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.

Ribs:

Preheat the oven to 500 degrees F.

Brush the pork racks on both sides with extra virgin olive oil and season with salt and pepper, to taste.

In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.

Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

Instructions:

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of extra virgin olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (Yum!) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Ingredients

Directions

Preheat the oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the extra virgin olive oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Ingredients:

Directions

Too simple for words, these crostini can go sweet or savory. The basic version is simply crunchy French bread slices brushed with Lucero Crushed Mandarin Orange EVOO and lightly toasted. Melt dark chocolate (such as the fruity Scharffen Berger 62% semisweet) with the additional 1/2 tablespoon of EVOO and drizzle over bread, finish with a sprinkle of flaky sea salt. Voila, you have a snack that goes with cocktails or -- wait for it -- a yummy not-too-sweet afternoon snack in lieu of a cookie.

Press the crumb mixture into a 9-inch pan, spreading it 1 1/2 to 2 inches up the side; press flat/ Chill crust in freezer at least 10 minutes.

To make the filling; use an electric mixer set at medium-high speed to beat the cream cheese in a large bowl until smooth. Add condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice, vanilla and Lucero Strawberry Balsamic Vinegar.

Pour the filling into the crust. Smooth the top with a rubber spatula and refrigerate until firm. About 2 or 3 hours.

Instructions

Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

Chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.

Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

Bake for 22-26 minutes. Cool completely, then cut into squares.

- See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

Bake for 22-26 minutes. Cool completely, then cut into squares.

- See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

Bake for 22-26 minutes. Cool completely, then cut into squares.

- See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.Y80BTsId.dpuf

Ingredients:

Directions:

Preheat oven to 350°F
Pat the thighs dry with paper towels then salt and pepper the thighs and let them sit for 30 minutes. Rub the Lucero Rosemary Infused Extra Virgin Olive Oil each thigh then garnish with fresh rosemary. Set the turkey on a baking rack set inside a a shallow roasting pan. This will keep the turkey out of the dripping and be crispy all around.
Roast, basting occasionally with the pan juices, until an internal temperature of 170 to 175° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving.

Ingredients

Directions

Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired

Adapted from Everyday Food, September 2003.

Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf

Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger. - See more at: http://www.lucerooliveoil.com/blog/recipes/chocolate-olive-oil-hazelnut-brownies/#sthash.K24Qk8qD.dpuf

Directions:

Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.

Once squash has cooled and able to handle, scoop out squash into a mixing bowl (only use half of the squash). Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Set aside.

Heat oven to 375. Place the baguette slices on a baking sheet. Drizzle each slice with Meyer Lemon olive oil. Sprinkle a bit of salt and pepper on each. Bake for 8-10 minutes or until golden-brown.

Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Sprinkle with salt and black pepper, enjoy!

Directions:

Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.Once squash has cooled and able to handle, scoop out squash into a mixing bowl. Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Stir in ricotta cheese, egg white, and 1/4 cup Parmesan cheese, mixing until the filling is smoothly combined.Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a triangle, and press the edges to seal. Repeat with the remaining wonton wrappers.Bring a saucepan of lightly salted water to a boil.Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, top with your favorite pasta sauce (we recommend a white sauce or just a drizzle of olive oil). Sprinkle with black pepper, and extra Parmesan cheese to taste.

Directions

Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

Heat 1/2 tablespoon butter and 1/2 tablespoon Lucero Olio Nuovo in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

Add remaining 1/2 tablespoon each butter and Lucero Olio Nuovo to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add Lucero Fig Balsamic Vinegar, and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

Preparation:

Put oven racks in upper and lower thirds of oven. Line 2 large shallow
baking pans with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with olive oil, salt, and pepper in a large bowl
and divide between preheated pans, spreading wings in 1 layer. Roast, without
turning, until golden and tender, about 35 minutes. Roasting the wings before
tossing them with this tangy glaze is our secret to getting crisp skin.

While the wings roast, simmer your traditional balsamic vinegar, soy sauce,
and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until
reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter
until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings
easier to remove from foil), then transfer with tongs to a clean large bowl.

Heat the mustard and olive oil together in a small saucepan, stirring occasionally so that it does not scorch. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450F.

Brush chicken with oil and mustard mixture and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet. Cover tightly with lid or tin-foil. At this point, the prepared chicken can be allowed to marinate in the fridge overnight, or can be cooked immediately.

Roast chicken, turning once, until golden and cooked through- about 50 minutes. Uncover and turn on the oven's "convection" setting for the last ten minutes for crisper skin.

We chose to serve our chicken on a bed of rosemary and pomegranate- for an extra infusion of flavors- but the mustard marinade makes this dish extremely versatile. It pairs easily with almost any favorite side-dish, like the Squash and Corn Layered Dish or Meyer Lemon Broccoli. Enjoy!

A special twist on a favorite midnight snack- this caramel corn makes the perfect homemade holiday gift for neighbors and friends, or a sweet accompaniment to salty cheeses at a wine and cheese party. The subtle balsamic flavor adds sophistication and balances the sweet and salty elements.

Preheat the oven to 200 degrees. Following the product instructions, pop the popcorn. When cool enough to handle, remove and discard any un-popped kernels.

In a large saucepan, combine the butter, brown sugar, salt, vinegar and syrup. Bring to a boil and stir until all ingredients are combined. Remove from the heat and stir in the baking soda (the mixture will foam up.)

Pour the mixture over the popcorn and toss to coat. Spread the popcorn mixture evenly onto a baking pan and cook for 1 hour, stirring every 15 minutes. Spread onto wax paper to dry.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, lemon juice and Lucero White Lemon Balsamic Vinegar. On parchment paper over a baking sheet spread both pie crusts. Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Enjoy!

Fall is just around the corner and that means apples and pumpkins are in season. We were inspired to make our own homemade granola that incorporated these essential flavors of fall. The scent of roasting oats and cinnamon made the kitchen smell amazing and when it came out of the oven it didn't last long.

Combine ground turkey and oats in a bowl. Add milk, minced onion, salt, and pepper. Stir until combined. Roll the mixture into tablespoon size balls. Refrigerate until firm, about 30-40minutes. Preheat oven to 350° F. Heat olive oil in a large skillet over medium heat. Roll meatballs in flour and then place several at a time in oil to brown. As they brown place the meatballs in a glass baking dish. Set aside. Mix sauce and drizzle over meatballs. Place them uncovered in the oven for about 45minutes.

It’s the last week in June, which means this is our last fresh fruits and veggie post of the month. We know how delicious broccoli can be, but if you have a picky eater on your hands it may be difficult to get them to even take a bite of the “dreaded broccoli”. We are sure with this recipe even the pickiest children will be asking for seconds. So put a new spin on this plain side dish at dinner this week.

Meyer Lemon Broccoli

Meyer Lemon Broccoli

Makes 4 servings

1 ½ lbs Broccoli Florets

3 Tbsp. Lucero Meyer Lemon EVOO*

½ C. Seasoned Breadcrumbs

2 Tbsp. Butter

3 Tbsp. Grated Parmesan

Salt & Pepper to taste

1. Fill a large pot halfway with water & bring to a boil.

2. Add broccoli and boil until tender (still a little crisp), approximately 5minuets.

Last week at Lucero was Health and Safety Awareness Week. Each department was required to come up with a challenge for the entire staff, ranging from walking on breaks to giving compliments. These simple tasks truly made everyone feel a bit better than usual. To end the week, we had a healthy potluck. Everyone made delicious dishes and many incorporated Lucero’s healthy Extra Virgin Olive Oils. The following was a huge hit at the potluck:

Mandarin

Baked Mandarin Orange Sweet Potato Chips

Makes about 6cups

4 medium Sweet Potatoes or Yams

8 Tbsp. Lucero’s Crushed Mandarin Orange Olive Oil

3 tsp. Orange Zest

4 tsp. Thyme (dried)

Salt & Pepper to taste

1. Preheat oven to 325 and place rack in the middle.

2. Scrub sweet potatoes/yams and then slice them into very thin pieces using a mandolin.

3. Mix together Crushed Mandarin Orange Olive Oil* and orange zest.

4. Brush 2 baking sheets with the some of the oil mixture and arrange one layer of sweet potatoes.

5. Brush the tops of the sweet potatoes with oil mixture; sprinkle with thyme, salt, and pepper to taste.

6. Place in the oven and bake for about until golden brown and centers are dry to the touch, about 20minutes.

7. Place baking sheet on a wire rack and allow to cool 3minutes. After cooling carefully transfer chips to a serving dish and enjoy!

8. Repeat steps 4-7 until you run out of slices of sweet potato.

*Lucero Crushed Mandarin Orange Olive Oil is currently sold online and in the Lucero retail store in Corning, CA.

These little chips are light and a great alternative to regular fried potato chips, but be warned they may be habit forming. The staff was craving more as soon as we ran out. I guess I know what I will be bringing to the next company potluck.

June is national fruits and veggies month, which is no surprise with all the beautiful produce available this time of year. Here at Lucero we want to help you find new ways to enjoy nature’s most perfect gifts. This week we are featuring our NEW, delicious Pineapple Balsamic Vinaigrette in a wonderful fruit dip. Not only is it delicious, but it is also swimsuit season friendly.

Stop in and get your bottle this weekend, June 9th, at our 2nd Saturday at the Mill Event. It is a free event and there will be many vendors present to sample products. Tickets for a beer and wine tasting can also be purchased, check out the Lucero Olive Oil Facebook page for more information.

In addition, if you enjoyed this post, please “Like” us on Facebook for daily updates about recipes, events, and happenings around the mill, as well as share your own ideas.

Enjoy and we will see “Olive” you this weekend.

*Lucero Pineapple Balsamic Vinegar is currently only sold in the Lucero retail store in Corning, CA.

Directions

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon

In a large bowl, stir together Lucero Chocolate Olive Oil and sugar until well blended. Add eggs, one at a time, beating well after each addition; make sure to scrape down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate chips on medium.

Ingredients

1/2 cup olive oil plus more for pan

6 cloves garlic, thinly sliced lengthwise

1 1/2 pounds red barley miso

2 Japanese eggplants (12 inches each), trimmed

4 limes

2 shiso leaves, chopped

Directions

Place olive oil and garlic in a medium saucepan. Place over medium-high heat and cook, swirling pan occasionally, until garlic is evenly browned. Remove from heat and transfer garlic to a large bowl. Add red barley miso and whisk until combined; set aside.

Cube eggplants;

Heat oil over medium-high heat and add eggplant. Sauté Eggplant until outside is crispy and center is soft, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.

Squeeze limes over eggplant and transfer to a large bowl. Add 3 tablespoons miso mixture and shiso leaves, toss to combine. Serve immediately.

Place the Lucero Arbequina Extra Virgin Olive Oil and garlic in a large plastic resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with olive oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 6 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.

Directions

In a large skillet, heat Meyer Lemon Flavored Olive Oil over medium-high heat.

Pat fish dry and season both sides with salt and pepper. Add fillets to skillet, flesh side down, and cook until fish is golden brown and releases easily from skillet, about 5 minutes. Gently flip and cook until opaque throughout, about 2 minutes. Transfer to a plate.

1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
2. In a large bowl, combine the sugar, flour, cocoa, baking powder and soda and salt. Set aside. In the bowl of a stand mixer, combine the eggs, buttermilk, wine, olive oil, vanilla extract and pureed blackberries or jam. Begin gradually adding the dry ingredients into the wet, mixing well after each addition until a very thin batter has formed.
3. Portion batter evenly among muffin tins, filling about 2/3 full. Bake for approximately 14-16 minutes, until a toothpick inserted in the center comes out clean. Cool completely, & prepare the frosting.

1. In the bowl of a stand mixer, beat together the pureed berries, butter and vanilla until blended. Gradually add powdered sugar, about one cup at a time, until light and fluffy. Blend in the splash of oil for an extra richness, because everyone wants to be extra-rich.
2. Pipe or spread onto cooled cupcakes. Garnish with edible pearls or a fresh blackberry, if desired. Store airtight in the fridge.

Preheat oven to 450°. On a rimmed baking sheet, toss fennel, carrots, potatoes, parsnips, onion and garlic with 3 tablespoons oregano, 3 tablespoons Lucdero olive oil (more if needed!); squeeze lemon juice over the top; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 35-40 minutes.

In the meantime take a large skillet and heat 2 tablespoons Lucero olive oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through about 4 minutes per side.

In a small skillet, heat Lucero Manzanillo Extra Virgin Olive oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.

In a saucepan over medium heat, whisk together the milk and cream. Bring to a simmer.

Meanwhile, in the bowl of an electronic mixer fitted with the whisk attachment beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.

Slowly add 2 cups of the hot milk mixture, ¼ cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handled whisk until combined. Place the pan over the medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175 degrees F, about 15 minutes.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacture’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Divide mixture into 4 equal parts and form into log shapes and place in center of chicken breast

Fold ends of chicken and roll

Place in freezer for 30 minutes

Meanwhile, make standard breading station…

Bowl for flour

Bowl for beaten egg

Bowl for Japanese bread crumb

Once chicken is removed from freezer, take one chicken roll and dredge in flour. Shake excess off and place in egg mixture, coat well and remove with other hand and place into bread crumb bowl, roll around to ensure total coverage and remove with “flour hand: and place on piece of foil.

Place spareribs in a large stock pot with barbeque sauce, onions, Lucero’s Wild Cherry Balsamic Vinegar, Little Thief Tequila Jalapeno Kiss Mustard, salt and pepper. Pour in enough water to cover spareribs and stir mixture to incorporate ingredients. Bring to a low boil, and cook for approximately 40 minutes.

Preheat grill for high heat.

Lightly oil grate with Lucero’s Anthony’s Blend Olive Oil. Remove spareribs from the stock pot, and place on a preheated grill. Use the barbeque sauce in saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently to avoid burning, for 20 minutes, or until nicely browned.

Developed in the Edible Shasta-Butte “test kitchen” in honor of some of our best local ingredients. Thanks Earl!

3 ounces good dark chocolate

¾ cup Lucero Chocolate Olive Oil

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1 ¼ cups whole wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups rolled oats

¾ cup chopped walnuts

Preheat oven to 350°F. Lightly hammer the chocolate into large chunks. (This is most easily done with the chocolate still in the bar wrapper) Set aside. Beat together olive oil and sugars until creamy. Add eggs and vanilla; beat well. In a separate bowl, combine flour, baking soda, cinnamon, and salt, and then add to the olive oil mixture, stirring well. Stir in the oats along with the chocolate chunks and chopped walnuts. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Cool 1 minute on cookie sheet and then remove to a rack. Enjoy one while they are still hot! Makes about 4 dozen